We mentioned to our neighbours that we didn’t have any big zucchini for making one of our favourite zucchini dishes, zucchini baba ghanoush. The very next day these turned up at our letterbox 😁
We haven’t put any biggies in your boxes yet either but maybe some of you grow your own or have a neighbour looking to offload a few?
Split lengthways and bake (skin side down) at 170oC for a couple of hours until the zucchini have browned a little and shrunken a fair bit. Alternatively, cook over a barbecue on low heat till they are similarly cooked.
Cut off the stems and put into a food processor with plenty of garlic, some salt and about 1/4 cup of tahini (per 1kg of raw zucchini).
Blend until smooth, scraping down the sides a couple of times. Add about 1tbsp of cider vinegar or lemon juice, whiz again. If you like it thick, taste, season and serve as is. It can be thinned by pouring in a fine stream of ice-cold water while the processor is running. Adding water makes it a little creamier too by emulsification.
